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1 3-pound butternut squash
3 tablespoons olive oil
3 teaspoons kosher salt
1/8 teaspoon black pepper
1 tablespoon unsalted butter
1 large yellow onion, chopped
3 celery stalks, chopped
1 tablespoon chopped fresh sage leaves
1 32-ounce container low-sodium chicken broth
|Heat oven to 400° F. Peel and seed the squash. Cut it into 1-inch cubes and place them on a rimmed baking sheet.
Drizzle with 2 tablespoons of the oil, 2 teaspoons of the salt, and the pepper and toss to coat. Spread in a single
layer and roast for 15 minutes. Turn and continue to roast until softened, about 15 minutes more. Meanwhile, heat the
butter and the remaining oil in a stockpot over medium heat. Add the onion, celery, and sage and cook until softened,
about 7 minutes. Add the broth, 2 cups of water, the remaining salt, and the squash and bring to a boil. Reduce heat
and simmer for 30 minutes. Remove from heat. Let cool for 10 minutes. Working in batches, transfer the soup to a
blender and puree until smooth. Return to the pot and warm over medium-low heat.|
Let the soup cool, then ladle it into large resealable bags. Store for up to 3 months.
Thaw overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium-low heat for 20 minutes.